Azorean Sweet Rolls (Bolo Lêvedo)

Name: Azorean Sweet Rolls (Bolo Lêvedo)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Portugal
Ingredients: 1 cup (240 ml) whole milk, warmed to lukewarm; 2 1/4 tsp (7 g) instant dry yeast (one sachet); 4 cups (500 g) all-purpose flour, plus extra for dusting; 1/4 cup (50 g) granulated sugar; 1 tsp (6 g) fine salt; 1 tsp finely grated lemon zest (optional); 2 large eggs, at room temperature; 3 tbsp (45 g) unsalted butter, softened, plus extra for greasing

Bolo lêvedo Say it: BOH-loo LEH-veh-doo

By the Passport Plate editors. Published November 7, 2026.

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Bolo lêvedo is a soft, sweet yeast roll from São Miguel in the Azores, known by its round, slightly flattened shape and deep golden crust. Islanders eat it warm at breakfast with butter or local cheese, and it is the traditional bread for sandwiches. The crumb is tender and faintly sweet, with a gentle yeast tang and a whisper of lemon. Simple ingredients — flour, milk, eggs, butter and sugar — make it a beloved home bake.

Azorean Sweet Rolls (Bolo Lêvedo)

Bolo lêvedo

Pronounced BOH-loo LEH-veh-doo

Serves: 6
Prep: 30 min
Cook: 20 min
Total: 50 min
Level: Medium

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

6 servings

Dough

1 cup (240 ml)240 ml (1 cup) whole milk, warmed to lukewarm
2 1/4 tsp (7 g)7 g (2 1/4 tsp) instant dry yeast (one sachet)
4 cups (500 g)500 g (4 cups) all-purpose flour, plus extra for dusting
1/4 cup (50 g)50 g (1/4 cup) granulated sugar
1 tsp (6 g)6 g (1 tsp) fine salt
1 tsp finely grated lemon zest (optional)
2 large eggs, at room temperature
3 tbsp (45 g)45 g (3 tbsp) unsalted butter, softened, plus extra for greasing

Method

Warm the milk to about 110°F (43°C) — it should feel just warm to the fingertip. Stir in the yeast and 1 teaspoon of the sugar, then leave for 5–10 minutes until the surface turns foamy.
In a large bowl whisk the flour, remaining sugar, salt and lemon zest. Make a well in the center and pour in the yeast mixture, the eggs and the softened butter.
Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, soft and only slightly tacky and springs back when pressed with a finger.
Shape into a ball, place in a lightly buttered bowl, cover and leave in a warm spot for 1 to 1 1/2 hours, until doubled in size.
Punch down the dough and divide into 12 equal pieces (about 2 1/4 oz / 65 g each). Roll each into a ball, then flatten into discs about 3 inches (7.5 cm) wide and 3/4 inch (2 cm) thick.
Set the discs on a floured baking tray, spacing them apart, cover and let rise for 45 minutes, until puffy and the surface looks pillowy.
Heat the oven to 375°F (190°C). Bake the rolls for 18–22 minutes, until they are deep golden on top, sound hollow when tapped underneath and the edges are set.
Cool on a rack for 10 minutes, then split and serve warm — the crumb should be soft, white and slightly dense.

Regional variants

On the islands some bakers cook the same dough on a hot, lightly greased griddle over low heat, 5–7 minutes per side, which gives a flatter, paler-sided roll with a toasted crust. A splash of vanilla or a little more sugar makes a sweeter version for breakfast.

Cook's notes

Keep the milk lukewarm, not hot: above 120°F (49°C) the yeast slows and the rolls bake up heavy.
Press the discs thinner rather than thicker — bolo lêvedo should be flat enough to split for a sandwich.
For a softer crust, brush the warm rolls with a little melted butter as soon as they leave the oven.

Serve with

Warm with butter, Azorean cheese or ham; coffee, tea or a glass of milk.

Make ahead and storage

Best the day it is baked. Keep 2 days in a paper bag and refresh in a 300°F (150°C) oven for 5 minutes; freeze up to 1 month.

Azorean Sweet Rolls (Bolo Lêvedo)